Poached Pears

Fall in the Finger Lakes is so beautiful.   The leaves are changing color and the grapes are being harvested as we prepare for the winter months.     What I like best about the fall are the many fruits and vegetables that are abundant on the road side stands.   In preparing for breakfast, I continually buy peaches, pears, plums, berries, apples, potatoes, tomatoes, garlic and onions, all grown locally.

The following is a Poached Pear recipe that everyone loves.   The pears are soft and cooked perfectly with a tinge of cinnamon and cloves.   The orange juice keeps the pears a beautiful white and prevents them from oxidizing and turning brown.   (I save the juice and spices to use the next time I poach pears.)   This recipe is a keeper!
Poached Pears
4 firm pears, peeled, cored, and halved
2 c. orange juice
2 or 3 cinnamon sticks
6 whole cloves
1 tbsp Grand Marnier, if desired
Yogurt
Raspberry Jam

In a medium casserole dish, place pears cut side down.   Add juice, cloves, and cinnamon sticks.   Bake at 325 degrees for 40 – 45 minutes until tender when pierced with a fork.   Top with a dollop of yogurt and a teaspoon of raspberry jam.   Serves 8.

- Mary

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